Name: Stewed Rhubarb, No. 2
Ingredients: 2/3 cup sugar 1 tablespn; 1/4 cup water cook all together; 1 tablespn

Stewed Rhubarb, No. 2

Ingredients

2/3 cup sugar 1 tablespn
1/4 cup water cook all together
1 tablespn

Directions

Cook all together.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Sugar: Sweetens the rhubarb and helps it break down into a syrupy stew.
Water: Provides liquid so the rhubarb can soften and stew without scorching.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.